Vully rice in plurality

The idea was to create a dessert based exclusively on rice, without lactose, gluten or other nuts, and to find several different flavors and textures from a single ingredient. Josselin Jacquet, the talented pastry chef at the Hotel Valrose in Rougemont, offers us a puffed rice opaline topped with rice cooked in rice milk, a rice compote, a sake-scented gel and a rice milk jam sweetened with rice syrup. To finish, he adds an espuma of roasted rice milk and a rice potato chip. To continue the indulgence, we add a rice-milk ice cream topped with a granita of rice cooking water.